A creamy and smooth pumpkin sauce is ladled over pasta and topped with Parmesan cheese in this pumpkin pasta recipe perfect for weeknights.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
630 Calories
Recipe Instructions
Step 1
Heat olive oil and butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 3 to 4 minutes. Add pumpkin puree, vegetable broth, half-and-half, parsley, nutmeg, white pepper, salt, and black pepper; cook and stir until heated through, 10 to 15 minutes.
Step 2
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.
Ingredients
2 tablespoons butter
2 cups pumpkin puree
1 tablespoon olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
1 cup vegetable broth
1 sweet onion, diced
1 tablespoon grated Parmesan cheese, or to taste
1 pound tri-color rotini pasta
0.66666668653488 cup half-and-half
0.25 teaspoon white pepper
0.33333334326744 teaspoon ground nutmeg, or to taste
